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These fruity cocktails will get you in the mood for summer and trick party guests into thinking you're a good host.
We asked our Bartender of the Year Lauren Mote to give us some tips on how to include sweet, sweet cherries into something cold and slushy this weekend.CHERRY JULEPOak – turns out it’s not just for wine and whiskey. This cherry- and oak-infused take on the classic Southern bourbon-based cocktail adopts the same barrel-aged velvetiness of a good Chardonnay. Yes, it involves procuring wood chips. Yes, it’s worth the effort.2 oz Maker’s Mark Bourbon2 BC Tree Fruit’s Cherries, pitted5 freshly plucked mint leaves2 dashes Bittered Sling Suius Cherry Bitters0.5 oz Charred American Oak Syrup*Garnishes – mint sprig, cherry and grated tonka beanMuddle the mint and cherries together with the bourbon and bitters.Add the syrup, and muddle until well incorporated.In a julep cup (or an old fashioned glass), fill with crushed ice half-way.Add the muddled ingredients to the glass, and stir.Top with more crushed ice.Garnish with a mint sprig, cherry skewer, confectioner’s sugar and grated tonka bean. VENETIAN RED DRESSFear not the egg white cocktail (or “silver fizz” in bartender-speak). Its silky texture and pretty foam area a matchless mouthful. Avoid a goopy flop by using only the freshest of local, organic eggs, doing a proper dry shake, and using a good, aromatic garnish.2 oz Victoria Gin1 oz Cherry Syrup*1 oz Lemon Juice2 dashes Bittered Sling Suius Cherry Bitters2 dashes Bittered Sling Moondog Bitters1 egg white (cold, fresh, organic)Smoked black pepper (for garnish)Add all ingredients to a cocktail shaker, and dry shake (without ice) for 5 seconds.Add ice to the shaker, and shake vigorously for 7 seconds.Double strain (pour the shaker contents through another fine sieve) into a chilled cocktail glass.Should be foamy and velvety.Sprinkle one stripe of smoked black pepper across the top of the foam. LINCOLN COUNTY LEMONADEDon’t strain this blood-red whiskey refresher – the bits of muddled cherry flesh add pops of flavour. Invest in a good syrup too (Lauren recommends an online order of this Quebec beauty), to complement the maple charcoal notes in the Jack Daniel’s. For a summer soirée, try the punch-sized version and go big with garnishes of citrus twists and skewered cherries.1.5 oz Jack Daniel’s Old No 7 Tennessee Whiskey2 BC Tree Fruit’s Cherries (pitted)0.75 oz Lemon Juice0.75 oz Light Maple Syrup2 dashes Bittered Sling Orange & Juniper BittersSparkling WaterIn a shaker, muddle the cherries together with the whiskey, bitters, syrup and citrus.Add the syrup, and muddle until well incorporated.Add ice, and shake vigorously.Pour all the contents without straining into an old fashioned glass, and top with a dash of sparkling water.Stir gently, and garnish with two pitted cherries, an orange peel.*Want to make your own syrup? Here are the recipes you’ll need.